How to Make Jerk Pork | Traeger Pellet Grill Recipe

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Jalapeños provide a milder heat while being more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less costly.

Wash and clean the pork loin with a little lime juice to kill any freshness.

Prepare the jerk dry rub, using Traeger pork and poultry seasoning and 1 teaspoon of allspice powder.

Coat both sides of the pork loin thoroughly with the dry rub, ensuring a nice coating for a crust.

Preheat the smoker to 225 degrees Fahrenheit on the super smoke setting.

Place the pork loin in the smoker and let it cook for about 1 hour to 1 hour and 10 minutes.

After an hour, increase the smoker temperature to 350 degrees Fahrenheit.

Continue cooking the pork until it reaches an internal temperature of about 160-165 degrees Fahrenheit.

Check for a nice char and crust on the pork from the dry rub.

Remove the pork from the smoker and chop it up in the kitchen.

Optionally, cover the chopped pork with barbecue sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary